Paneer Birbali

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 1 kg - paneer
  • 1 cup - oil
  • 3 tsp - green cardamoms
  • 2 - bay leaves
  • 3 tsp - cumin seeds
  • 3 - cinnamon sticks
  • 2.5 tbsp - ginger paste
  • 2.5 tbsp - garlic paste
  • 2 tsp - red chilli powder
  • 1/2 cup - onions, chopped
  • 1.5 cups - tomatoes, chopped
  • 1/2 tsp - mace powder
  • Salt to taste
  • 1.5 tbsp - cream
  • 3/4 cup - gram flour or maize flour
  • 3.5 tbsp - milk
  • 3 tsp - green coriander, chopped
  • 1.5 tsp - ginger, julienned
  • 1/2 cup - cashew nuts

How to Make Paneer Birbali

  • Heat 1/3 cup oil in a pan. Add cardamoms, bay leaves, cumin seeds and cinnamon sticks. Saute over medium heat for 30 seconds.
  • Add the ginger and garlic paste, red chilli powder and onions. Saute for 5 minutes.
  • Add the tomatoes and 1.5 cups of water.
  • Cover and cook over medium heat for 5-10 minutes.
  • Uncover, stir and cook for another 5 minutes, or until the oil separates from the gravy.
  • Add mace, salt and the cream.
  • Strain the gravy and keep aside.
  • Mix the gram flour in milk to make a thick batter.
  • Beat the batter for 3 minutes.
  • Coat the paneer with the batter.
  • Heat the remaining oil in a pan and shallow-fry paneer until light brown.
  • Slice the paneer lengthwise.
  • Place on a platter and pour the hot sauce over it.
  • Garnish with chopped coriander leaves and ginger juliennes.
  • Sprinkle with crushed cashews.

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